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When I tasted it, I first thought it was that kind of "agricultural rum", fermented with sugar cane juice, instead of molasses. But I was wrong, and then taught that it was the distillation that made the final characters of the rum. Light body, pear, grassy, honey, and grassy. I didn't like it at the moment I drank it. After years, I came to understand its specialty because it was rare to meet like ones.
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This one really confused me. It’s a 16 year aged rum from Barbados but light golden hues with Agricole hints. Not my normal cup of tea (rum) but I find merit in its uniqueness. Can’t place what distillery it is from in Barbados. Very different.